4 slices stale white bread
2 (1½-pound, 8-rib) racks of lamb, frenched
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons Dijon mustard
¼ cup canola oil, divided
1. Preheat oven to 375°. In the work bowl of a food processor, place stale bread; pulse 6 times or until coarse crumbs form. In a shallow bowl, place bread crumbs. Brush lamb with olive oil; sprinkle with salt and pepper. Lightly brush with mustard; dredge in bread crumbs. In a large nonstick skillet, heat 2 tablespoons canola oil over medium heat. Add one rack of lamb, meat side down. Cook until golden brown, about 1 to 2 minutes. Place rack, meat side up, on a rimmed baking sheet. Wipe skillet. Repeat procedure with remaining 2 tablespoons canola oil and lamb.
2. Bake lamb racks for 15 to 20 minutes or until a meat thermometer registers 130° (rare) or until desired degree of doneness. Let stand for 10 minutes before serving. Serve with mint jelly, if desired.
Note: Frenched means that the meat is trimmed from the ends of the bones and the bones are scraped clean. Ask your butcher to do this.